Easy Soy Mushroom Bowl

Name: Easy Soy Mushroom Bowl with Spring Onion Rice & Nuts
Total time: 30 min
Yield: 2
Cuisine: Asian
Ingredients: olive oil; 4 clove garlic; ¼ tsp salt; 1 packet jasmine rice; 1 packet ginger paste; 2 packet field mushrooms; 1 bag green beans; 2 bunch spring onions; 1 tsp brown sugar; 1 pinch chilli flakes; 40 g plant-based butter (for the sauce); 1 bag baby spinach leaves; 1 bag coriander; 1 packet roasted peanut cashew mix; 1.25 cup water (for the rice); 1.5 tbs soy sauce (or gluten-free tamari soy sauce); 1 packet plant-based aioli

with Spring Onion Rice & Nuts

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We love a hearty rice bowl! To make things better, this dish is packed with all our veggie favourites, featuring soy coated field mushrooms. It's a deliciously simple plant-based recipe that doesn't disappoint.

Tags:

Plant Based

•Not Suitable for Coeliacs

•Naturally Gluten-Free

Allergens:

Peanuts

•Tree Nuts

•Soy

•Gluten

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

4 clove

garlic

1 packet

jasmine rice

(May be present: Wheat, Gluten, Soy.)

1 packet

ginger paste

2 packet

field mushrooms

1 bag

green beans

2 bunch

spring onions

1 pinch

chilli flakes

1 bag

baby spinach leaves

1 bag

coriander

1 packet

roasted peanut cashew mix

(Contains: Peanuts, Tree Nuts; May be present: Gluten, Soy, Milk, Sesame, Tree Nuts.)

1 packet

plant-based aioli

Not included in your delivery

olive oil

¼ tsp

salt

1 tsp

brown sugar

40 g

plant-based butter (for the sauce)

1.25 cup

water (for the rice)

1.5 tbs

soy sauce (or gluten-free tamari soy sauce)

(Contains: Soy, Gluten;)

Nutritional Values

per serving

Energy (kJ)2795 kJ

Fat37.4 g

of which saturates5.9 g

Carbohydrate67.3 g

of which sugars4.3 g

Protein13.5 g

Sodium985 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan

•Large Non-Stick Pan

Cooking Steps

Finely chop the garlic. In a medium saucepan, heat a drizzle of olive oil over a medium heat. Add 1/2 the garlic and cook until fragrant, 1 minute. Add the water (for the rice) and the salt to the pan and bring to the boil. Add the jasmine rice, stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove the pan from the heat and keep covered until the rice is tender and all the water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

While the rice is cooking, trim the field mushrooms and thinly slice. Trim the green beans and thinly slice. Thinly slice the spring onion. In a small bowl, combine the soy sauce, ginger paste, brown sugar, chilli flakes (if using), a splash of water, a pinch of black pepper and the remaining garlic. Set aside.

In a large frying pan, heat a drizzle of olive oil over a high heat. Cook the green beans, tossing, until tender, 2-3 minutes. Transfer to a medium bowl. Return the pan to a medium-high heat and add the plant-based butter and a drizzle of olive oil. Cook the mushrooms, stirring, until softened, 7-10 minutes. Reduce the heat to medium and add the soy sauce mixture. Cook, tossing until well coated, 3-4 minutes. Remove from the heat. Stir in the baby spinach leaves until just wilted.

Stir the spring onion and green beans through the rice. Divide the rice between bowls. Top with the soy-butter mushrooms. Sprinkle over the roasted peanut cashew mix. Tear over the coriander and top with the plant-based aioli to serve.